Did you know that “food fraud” has been documnented in fruit, juice, olive oil, spices, vinegar, wine, spirits, maple syrup, and appears to pose a significant problem in the food industry according to the Boston Globe.
Labeling is a huge problem and rests on the shoulders of the overburdened FDA. Combating fraud has taken a back burner to the all important food contamination. Enter DNA testing and other high tech tools that can detect “food fraud” that may have gone unnoticed a decade ago.
There is another tool called isotope ratio analysis determines subtle differences in food whether a fish was wild or farm raised and whether Caviar came from Finland or the U.S.
John Spink, a Michigan State University specialist in food and packaging fraud, estimates that 5 to 7 percent of the food supply could be affected and the number could be higher. That’s crazy.
In this economy we should get what we pay for ESPECIALLY in food.